Red Hot Tex-Mex Rice

Finely chop onion, garlic and spring onion. Quarter cherry tomatoes.

Heat pan to medium heat, Add vegetable oil to the pan and let it warm through. Fry chopped onion and garlic until soft and translucent.

Add rice. Stir rice thoroughly so it can absorb the oil and liquids from the onion and garlic. Add sieved tomatoes while stiring the rice. Add vegetable stock and bring it slowly to a boil while adding the chili powder and cumin. Let this boil shortly before adding the spring onions. Finally, add the cherry tomatoes.

Simmer for 15 minutes on medium heat. Stir through after about 5 minutes. Cook 15 minutes more, then fluff with a fork.